Rice Gone Wild

I’ve got some questions for you. Be honest.

Those who own a bundt cake mold, please raise your hand.
Those who use bundt cake mold for making bundt cake only, please raise your hand.
Those who cannot think the last time you make a bundt cake, please also raise your hand.

I raise my hands to all those three questions.

I will also say aye, aye, AH-YE to food that will become a talking point, especially one to bring to events like Bastille or 4th of July or any BBQ hosted by a Texan. The one day where men deem women unfit to be standing behind the BBQ pit. Fine. I will bring crazy-looking food.

In a wok or skillet, heat up some oil over medium heat and add in the onions. Cook till turns translucent. Then add the mince garlic and bacon, stir fry awhile till fragrant.

In another pot, heat up the broth. The idea is to cook this like how you would cook a risotto.

Add the wild rice, courgette and carrots. Stir to coat them with oil. Then add the white wine. Cook till the wine has evaporated, then ladle in the broth little by little.

Once the rice is fully cooked, turn off the fire. Dump most of the grated cheese, while keeping aside some for garnishing. Stir and mix well. Add more cheese, if you prefer.

Grease the bundt mold, then put in the rice into it. Let the mold sit upside down for about 10-15 mins or leave it till serving time.

Turn the mold over your serving plate, carefully loosen the mold and garnish with remaining of the cheese and cilantro.

Add leftover roasted chicken or any meat of your choice, if this is the main dish. Else, go vegetarian. Skip the bacon all together. This is how I fooled my man (any man, to be honest) into eating more veggies.